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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes with the salt. Drain and run through a ricer or mash. | 2. Meanwhile, rinse the leeks thoroughly and slice them into rings. | 3. Melt the butter in a large pan and add the leek slices. Cook for five minutes or until soft, continuing to stir (you don't want them to brown). | 4. Add the chicken stock, cream, nutmeg and salt and pepper to taste. | 5. Bring just to a boil, then reduce heat and simmer for 15 minutes. Strain off the liquid, reserving it, and add the leeks to the potatoes. | 6. Return the sauce to the pan and bring it back to a boil. Continue to boil, stirring continuously, until the sauce is reduced by half. Then add it to the mashed potatoes (you can also add some extra butter and cream if the mixture is too dry). | 7. At this point you can either serve, or you can turn the stoemp into a baking dish and bake at 300 degrees for 2 hours (this will give it a crispy top). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	4		peeled cubed	-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
salt	1	tablespoon		-	-	-	-
leek	2			-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.